This fall-apart Dutch oven braised chuck roast with red wine is easy, hearty, and perfect to prep ahead. This slow-cooked beef recipe is easy enough for busy weeknights but special enough for a dinner party or special occasion.
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Why you'll love this recipe
I love a braised dinner for winter entertaining—they’re cozy, comforting, and easy to prep ahead. Simmer this classic pot roast on low heat in the oven for hours, or make it the day before and simply reheat. Braises like this one, along with my braised short ribs, are winter staples in my house, and I’m confident this will become one in yours too.
Key Ingredients & Substitutions
- Boneless Chuck Roast: cube the chuck roast into approximately 4-inch cubes and pat dry before seasoning all over and searing until golden brown. If your chuck roast is excessively fatty, you can trim some of the fat off (leave some on though-- it will cook down and it adds a ton of flavor!)
- Yellow onion: I like to use sliced onions, which will greatly reduce in size as they cook in the oven.
- Carrots: The carrots add the perfect touch of sweetness to the sauce and are delicious served with the roast.
- Garlic: Feel free to discard the smashed garlic before serving.
- Red wine: Opt for a good, dry red wine, such as a Cabernet. It does not need to be fancy but make sure it is something you'd drink.
- Beef broth or stock: If you have homemade beef stock, this is the perfect recipe to use it in! If not, any high-quality, low-sodium stock from the store works great. Chicken stock will also work if beef stock is not available.
- Fresh herbs: Fresh thyme and a bay leaf give the braising liquid a great depth of flavor. I like to garnish with fresh chives for a pop of color, but feel free to omit.
Why chuck roast is the best cut of beef for this recipe
Chuck roast is a common cut for pot roasts because it is great for braising. In culinary school, I was taught that the areas of the cow that have a lot of movement and are hard worked, are the toughest cuts of meat and are best cooked low and slow in liquid. The chuck roast comes from the shoulder, so is perfect for this cooking method.
The fat content in the chuck roast also helps make the dish super flavorful! If your grocery store is out of chuck roast, you can opt for other similar cuts, such as rump roast.
How to make braised chuck roast
Season the chuck roast all over with kosher salt and black pepper. Sear in a large Dutch oven until golden brown on all sides on medium-high heat (you may need to work in batches) and set aside.
Add the sliced onions to the pot and cook until slightly softened on medium-heat. If the pan becomes dry while cooking, add more oil. Add in the garlic and cook until fragrant.
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Deglaze the pot by adding in the red wine and scraping the browned bits on the bottom of the pot. Add in the broth, beef with the juices, carrots, thyme, and bay leaf. Bring to a low boil.
Cover the Dutch oven with the lid and bake in a 300-degree oven for about 3 hours, or until the meat easily shreds with a fork. Serve the meat topped with the onions, carrots, and extra cooking liquid.
Prep ahead tips
Braised chuck roasts are perfect for hosting since their flavors deepen over time, making them an ideal make-ahead dish. You can prepare this slow-braised chuck roast up to 3 days in advance. Let it cool to room temperature, then store it in an airtight container in the refrigerator. When ready to serve, skim off any fat from the top and reheat gently on the stovetop.
It is also great to make for serving company because the timing does not have to be exact. If it is done a few minutes early, just leave it covered on the stovetop and reheat if needed.
Expert tips
- If this is your first time making a braise, you'll be tempted to check the meat frequently. Trust the process and try not to check often as lifting the lid releases steam and slows down the cooking process. I typically check after 2 hours and then again an hour later.
- You can make this in a slow cooker, if you'd like! Cook it the same way through step 6, then instead of putting it in the oven, carefully transfer all the ingredients to a crock pot. Cook on low for about 8 hours, or on high for 4 hours, or until fork tender.
Pairing suggestions
This cozy pot roast is delicious served on top of creamy mashed potatoes. It is a hearty meal on its own, but delicious paired with:
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📖 Recipe
Dutch Oven Braised Chuck Roast with Red Wine
Ingredients
- 3-3.5 lb chuck roast cut into 4 inch cubes
- Kosher salt
- Freshly cracked black pepper
- 3 Tbsp. avocado or olive oil divided
- 1 large yellow onion sliced
- 5 garlic cloves smashed
- 1 cup red wine
- 3 cups beef broth
- 6 large carrots peeled and cut into chunks (3 in pieces)
- 3 thyme sprigs
- 1 bay leaf
- 1 Tbsp. minced chives optional
Instructions
- Preheat the oven to 300 degrees. Season the chuck roast pieces with salt and pepper all over.
- Heat a Dutch oven on medium high heat. Add 1 tablespoon of the oil. Working in batches, sear the chuck roast on all sides, about 5 minutes per batch. Remove from the pan and set aside.
- Reduce the heat to medium and add the sliced onions with a pinch of salt. Cook, stirring frequently, until slightly softened about 5-8 minutes. As the pan dries up, add the rest of the oil.
- Add the smashed garlic and cook until fragrant, about 30 seconds.
- Turn the heat back to medium-high. Add the red wine. Bring to a boil then scrape the bottom of pan with a wooden spoon to release the brown bits on the bottom.
- Add the broth, carrots, herbs and meat with it’s juices. Turn up the heat to bring it to a boil.
- Cover with the lid and bake for about 3 hours, or until the meat is fork tender.
- Disard the bay leaf and thyme twigs and serve over mashed potatoes and garnish with finely chopped chives (optional).
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